Prep Your Chocolate

Chop 1/2 of your TJ's Pound Plus bar into small chunks.

Make a Bath for Your Chocolate

Heat the coconut oil and coconut milk in a medium sauce pan over medium-low heat until it just comes to a boil. Remove from heat. (Note: if your canned coconut milk has separated, give it a good stir before measuring it and adding it to the pan.)

Transform Your Chocolate

Add the chocolate pieces to the heated coconut milk mixture and stir until the chocolate is completely melted.

Keep stirring until the chocolate mixture thickens a bit, and add your flavoring of choice.

That's it. That's all a ganache is. You will never be afraid of making a ganache again now, will you?

Let Your Ganache Chill Out

I'm so lazy that once the pan cools I throw the whole thing in the fridge for a few hours or overnight. 

Roll Those Truffles

Using a spoon, scoop a hunk of chocolate from your chilled ganache into your palm and roll it into a ball. Whatever size you want, but for practical reasons, I suggest keeping it smaller than a golf ball. 

(It's going to be messy. You are going to get covered in chocolate. But I promise, if you do it this way, it's almost as therapeutic and delightful as actually eating your truffles. You must become an artist and embrace your chocolate clay.)

Now, roll that chocolate ball into your one of your toppings. 

Congratulate yourself for a job well done and enjoy one, two, or seven of these these babies.